'Stay at The Duke, Dine at The Duke, Music at The Duke' ~ Clair Leckie
Pub History
Visiting the Duke of Wellington means your visiting an historic English Inn. The original Inn was called The Greyhound and became The Crown after the restoration of the Monarchy in 1660.
Initially, the pub faced the Village Street but Lord Lovelace’s predecessor had it rebuilt by Charles Barrie and turned it around to face the new Turnpike road (opened in 1758). It was renamed the Duke of Wellington after the hero of the day.
What Our Customers Say
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From the moment we arrived Lucy made us feel so welcome and nothing was too much trouble.
I feel sure we will return again for further family get togethers. We wish you all well in the future and hope your business continues to flourish.
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With the greatest of pleasure I have put pen to paper to write thanking the Management and Staff of the Duke for the hospitality I have received over the last 3 months that I have frequented the Duke with the results being that I would for sure recommend it to other friends and business colleges for its very friendly atmosphere, light entertainment, and to complement the very good range of beers and a selective menu with both local and international choices.
The Duke of Wellington Today
The Pub has a long traditional styled bar, a duke box, pool table, darts area and a large separate seating area for drinks and dining. During the cold days and winter months, you can sit relaxing in front of a large roaring open fire, perfect for warming-up after a winter walk in the local countryside. The Duke welcomes children and well-behaved dogs and there's a high chair for the comfort of your 'little one'.
The pub has Sky Sports and show many live sports events, often with special beer or food promotions to accompany your viewing.
Outside there is a pretty beer garden and a decking area that can seat around 100 people. At night this is beautifully lit with ground lighting to add to the ambiance. The balcony decking area to the side of the pub is covered and heated in inclement weather for your comfort.
The Inn has a courtyard to the rear where the nine en-suite guest rooms are located. Each room is unique in design and many embrace the history of the pub.
The menu has been created by head chef, Clair Leckie alongside resident chef, Andy Golder. The style of food has an emphasis on being comforting, delicious and at sensible prices. Cream Teas and cakes that are prepared daily on the premises are available all day.
Our Hosts
Clair Leckie - Formerly a Head Chef at the nearby Thatchers Ramada Hotel, Clair now shares responsibility of the kitchens with resident Chef Andy Golder providing a first class home prepared menu.
Chris Leckie - Chris looks after the front of house, ensuring that customers are happy with their experience at the Duke.
Andy Golder - Andy was previously at the Jarvis Ramada and is now the resident Chef, working alongside Clair and contributing to new ideas and menus.
- Starters & Side Orders
- Mains
- Homemade Pizzas
- Sandwiches
- Desserts & Hot Drinks
- Wine & Cocktail List
- Childrens Menu
- Christmas Menu 2011
Starters
Homemade soup of the day (v)
Freshly made soup of the day served with warm rustic bread and butter |
4.75 |
Homemade chicken liver pate
Chicken liver pate served with granary toast and cumberland sauce |
4.75 |
Box baked camembert (v)
Served with a warm rustic bread and redcurrant jelly |
6.55 |
Fresh devilled whitebait
Served with lemon mayonnaise, granary bread and butter |
4.95 |
Panfried scallops and chorizo
Sat upon a small dressed chilli salad and lemon oil |
6.95 |
Panfried bubble and squeak
Crispy smoked bacon and a poached egg |
5.75 |
Chinese duck salad
With a hoi sin sauce dressing |
5.75 |
Sweet pepper and goats cheese tart (v)
With a balsamic reduction and dressed rocket leaves |
5.55 |
Home cured salmon
Served with a honey mustard dressing, brown bread and butter |
6.55 |
Warm rustic bread (v)
With mixed olives and balsamic olive oil dip |
4.95 |
Side Orders
| Garlic Bread | 2.45 |
| Chips | 2.25 |
| Mash | 2.25 |
| Potato and vegetable dauphinoise | 2.50 |
| Fresh vegetables | 2.25 |
| Side salad | 1.95 |
| Bubble and squeak | 2.45 |
Mains
Panfried calves liver
Sat upon bubble and squeak, crispy smoked bacon and onion gravy |
12.25 |
Homemade salmon and caper fishcakes
Sat upon mustard creamed spinach and topped with a poached egg and hollandaise sauce |
10.95 |
Potato gnocchi (v)
with basil pesto, black olives and sun blushed tomatoes |
10.50 |
Apricot and sage stuffed pork belly
Slow roasted and served with a vegetable and potato dauphinoise and a calvados sauce |
12.75 |
8oz beef or chicken burger
Topped with an onion and tomato chutney, crispy bacon, cheese, chips and bearnaise sauce |
9.95 |
Thai spiced Mussels
With egg noodles and dipping bread |
10.95 |
Homemade steak and ale pie
Mash potato, peas and a jug of gravy |
12.50 |
stuffed Mushrooms (v)
Filled with spinach, garlic and mozzerella, sat upon vegetable and potato dauphinoise with basil pesto |
8.95 |
8oz Ribeye steak
Served with oven roasted tomatoes, mushrooms, chips, peas and onion rings Add a sauce mushroom, peppercorn, stilton or bearnaiseAdd a sauce mushroom, peppercorn, stilton or bearnaise 1.95 |
22.50 |
Blue and spicy breast of chicken
Chicken breast filled with salsa and stilton, served with fondant potato, cabbage, peas, carrots and gravy |
11.95 |
Homemade Pizzas
| 2 pizzas and a bottle of wine £15 available Sundays 5 – 9 | |
Spicy meat balls
Roasted peppers and jalapenos |
8.55 |
Tandoori chicken
Mushroom and sweetcorn |
8.55 |
Vegetable Supreme (v)
Roasted peppers, courgettes, aubergine and mushroom |
7.75 |
Cheese and tomato
Tomato and mozzerella cheese |
7.75 |
Breakfast
Bacon, sausage, tomato, mushroom and hard boiled egg |
8.75 |
Sandwiches
| All sandwiches are available on white or granary bread Monday to Thursday 12 – 3 Friday and Saturday 12 – 6 | |
| Bacon, lettuce and tomato (v) | 4.75 |
| Tandoori chicken and mint mayonnaise | 4.75 |
| Fish finger and tartare sauce | 4.75 |
| Cheese, pickle, tomato or onion (v) | 4.25 |
| Slow roast chilli beef salad | 4.75 |
| Spicy prawn and lettuce | 4.75 |
| Egg mayonaise and rocket (v) | 4.25 |
Desserts
| Creme brulee | 3.95 |
| Chocolate fondant pudding | 3.95 |
| Rhubarb and custard cheesecake | 3.95 |
| Cherry bakewell tart | 3.95 |
| Sticky toffee pudding | 3.95 |
| Raspberry pavlova | 3.95 |
| Selection of ice cream | 3.45 |
Hot Drinks
| Earl gray, herbal or breakfast tea | 1.50 |
| Coffee | 1.50 |
| Latte | 1.75 |
| Cappuccino | 1.95 |
| Mocha | 2.05 |
| Floater coffee | 2.95 |
Wine List
| White wines | |
Pinot grigio veneto
Full and dry with fruity tones |
Bottle 14.35 |
Chardonnay – Hardys
Melon and peach flavours with a crisp dry finish |
Bottle 16.40 |
Sauvignon blanc – Hardys
Fresh and crisp with lifted lemon, tropical fruit and herbaceoss characters |
Bottle 14.35 |
| Red wines | |
Merlot Veneto
Clear and bright in colour with complex flavours of plum, damsons and fruitcake |
Bottle 14.35 |
Makulu Pinotage
Ripe cherry, strawberry and plum tones on the nose Blends with rich spicey and peppery flavours |
Bottle 13.50 |
Rioja – vino tinto
A soft mellow red with typically rounded berry fruit flavours and a smoooth spicy finish |
Bottle 14.50 |
Shiraz – Hardys
Rich plum and ripe blackberry fruit with subtle black pepper and soft oak characters |
Bottle 15.95 |
| Rose wines | |
Pinot grigio sicilia
Fruity tones with floral notes. Full and dry |
Bottle £14.35 |
| All are wines are also available by the glass 175ml or 250ml |
Cocktail List
Coming soon.Childrens Menu
| Cottage Pie & Vegetables | 4.75 |
| Fish fingers, chips and peas | 4.75 |
| Chicken nuggets, chips and baked beans | 4.75 |
| Macaroni cheese and garlic bread | 4.75 |
| Vegetable nuggets, chips and baked beans | 4.75 |
| Spaghetti bolognaise and garlic bread | 4.75 |
| One of the above with ice cream | 6.00 |
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All weights are uncooked weights and nuts are used on these premises
Each of the guest rooms is unique in style. One room has a Jacuzzi Bath, the others have shower room en-suites, one bedroom is a twin and the others have double beds.
You may just want to stay on a room only basis, however, you may be tempted to sample our delicious homemade Full English Breakfast, or for those with a hearty appetite, take on the Duke Mighty Breakfast.
Lighter options are also available if you don’t fancy the full works.
Enquiry/Booking Form
For last minute bookings please telephone to avoid dissappointment.
If you have any questions, please do not hesitate to contact us and we will be pleased to help.
Current Events at The Duke will follow shortly..
Getting to The Duke of Wellington
View a map at Google Maps.
Getting here by car:
Duke of Wellington
Guildford Rd
East Horsley
Surrey KT24 6AA
Trains also run directly to East Horsley from London Waterloo.
Contact Us by Phone
For Reservations, orders maybe placed anytime until 12PM, Monday through Saturday.
Telephone no: 01483 282164
Fax No: 01483 282934
Please contact us between 11am and 2pm if you would like help to seat a group of 5 or more for lunch.
The delivery service requires 24 hours advance notice. Usually only available during normal business hours.
Email Us
Please e-mail non-emergency comments, suggestions and questions to either Claire or Christopher at the address below:
info@dukeofwellington.uk.com
© 2011 The Duke of Wellington. All Rights Reserved.
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